Cauliflower and Cheddar Cheese Soup

Servings: 8


4 cups water or chicken stock
2 cups chopped potatoes
2 cups cauliflowerets
1 cup chopped onion
1 cup chopped carrot
3 cloves garlic, minced
1 1/2 teaspoons salt
1 1/2 cups (6 ounces) shredded Wisconsin cheddar cheese
1/4 teaspoon dill weed
1/4 teaspoon dry mustard
1/8 teaspoon pepper
3/4 cup milk
1 tablespoon flour
1 1/2 cups cauliflowerets
2 tablespoons butter

Cooking Directions:

Combine the first stock, potatoes, caulifowerets, onion, carrot, garlic, and salt in a large saucepan. Bring slowly to a boil, and simmer 15 minutes. Remove from the heat. Cool about 20 minutes. Puree.

Return the puree to the saucepan and over low heat gradually add the cheese, dill weed, mustard, and pepper. Stir over low heat until the cheese melts.

In a small bowl, whisk the milk and flour together until smooth. Slowly pour into the hot soup, stirring until well blended, about 5 minutes.

Sauté the cauliflowerets in butter until crisp and tender. Add to the soup.

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